From the Chronicle Kitchen
Top Chef: The Quickfire Cookbook
9.30.09 | Peter Perez | Food and Drink, Weekly Recipes
To get you geared up for the holidays, here’s a winning recipe from Hosea, Season 5 winner, from the just-released Top Chef: The Quickfire Cookbook. Hosea says, “I have tried to take everything the judges have said to me during this competition as constructive feedback. You never stop learning. I have learned so much because of this experience… It was hands down the hardest thing I’ve done as a chef. I don’t wish that kind of stress on anyone!”
Post a comment about your favorite Quickfire Challenge from seasons past or Season 6 that’s airing now, and enter to win a copy of the book.
Hosea’s Paella
Season 5, Episode 6
Quickfire Challenge: Create a one-pot holiday meal.
Serves 4
2 skinless, boneless chicken breasts, (about 1 pound) cut into medium dice
Salt and pepper
1/2 cup olive oil
2 Spanish chorizo sausages, sliced into rings
1 red bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 yellow onion, diced
4 cloves garlic, minced
1/2 teaspoon saffron threads
1 1/2 cups parboiled or Spanish short-grain rice
3 cups chicken stock, plus extra if needed
12 extra-large shrimp (16–20 count), peeled and deveined
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
1 teaspoon minced fresh chives
3 teaspoons scallions, thinly sliced









